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winter-hater club member
Join Date: Oct 2003
Location: salt lake city, utah
Posts: 24,705
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that recipe sounds fine to me. i'd substitute dingemanns pale for the maris otter, and i'd use special B in place of the caramunich and chocolate, but i tend to do things my own way. as for the "belgian candi sugar", read post 56.
Quote:
Originally Posted by Shuie
And, any thoughts on the following for my next batch, an alleged Chimay Red clone?
10lb Maris Otter
4 oz. Aromatic malt
8 oz. Caramunich malt
1 oz. Chocolale malt
1.5 lb. Belgian clear candi sugar
1.5 oz. Tettnanger @ 4% AA (bittering)
.25 oz. Styrian Goldings (aroma)
.25 oz. German Hallertau Hernsbrucker (aroma)
Mash grains for 90 min. @ 150 deg.
add bittering hops and candi sugar, boil for 90 min,
aroma hops last 15 min.,
Wyeast 1214 or WLP500
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